If you love taco night but want to switch things up, these Taco Stuffed Sweet Potatoes are gonna be your new go-to. They’re warm, cozy, and packed with all that classic taco flavor—just tucked into a soft, roasted sweet potato instead of a tortilla. It’s a simple dinner that feels special and super satisfying.
Why I Love This Recipe
The first time I made these, it was out of pure laziness—I didn’t want to roll tacos or deal with tortillas. I had sweet potatoes in the pantry and taco meat ready to go. One forkful later, I was hooked. That sweet and savory combo is unbeatable.
- All the comfort of tacos with fewer dishes
- Naturally gluten-free, no need to buy special wraps
- You get a good balance of protein, carbs, and healthy fats
- The flavors hit every craving: cheesy, savory, a little spicy, a little sweet
- It reheats like a dream
Servings & Time
Serves: 4
Total Time: 45 minutes
Macros (per serving – estimate)
- Calories: 450
- Protein: 28g
- Carbs: 35g
- Fat: 22g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally high in fiber and starch, and when roasted, their sugars caramelize. That sweetness pairs perfectly with the savory umami of seasoned taco beef. The fat in the cheese helps carry all the flavor, and topping it with fresh ingredients like tomatoes and avocado adds brightness and texture that rounds everything out.
Common Mistakes
- Undercooking the sweet potatoes: They need to be fork-tender. Give them time!
- Skipping the seasoning: Taco meat is all about the flavor—don’t go light on the spices.
- Using watery toppings: Tomatoes or salsa that are too wet can make the whole dish soggy. Use a slotted spoon or pat them dry.
- Overloading with cheese before baking: Add some on top after baking for a fresh melt.
What to Serve With
- Lime wedges for a fresh squeeze
- Crispy tortilla chips
- Corn and black bean salad
- A little side of sour cream or Greek yogurt
- Fresh green salad with a zesty vinaigrette
FAQ
Can I use ground turkey or chicken instead of beef?
Yes! Just cook it the same way with the taco seasoning.
Can I microwave the sweet potatoes?
You can, but roasting gives them that caramelized edge and deeper flavor.
What’s the best cheese to use?
Cheddar or a Mexican blend works great. Pepper jack if you want a little kick.
Can I make these vegetarian?
Totally. Swap the beef for black beans or lentils with taco seasoning.
What You’ll Need
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup diced tomatoes (fresh or drained canned)
- 1 avocado, diced
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro
Tools Required
- Baking sheet
- Large skillet
- Mixing spoon
- Knife
- Cutting board
- Small bowls or plates for toppings
Substitutions and Variations
- Use ground turkey, chicken, or even lentils instead of beef
- Skip cheese for dairy-free or use vegan cheese
- Add black beans or corn to the filling
- Top with salsa, Greek yogurt, or hot sauce
Make Ahead Tips
- Bake the sweet potatoes in advance and store in the fridge
- Cook the taco meat ahead of time and just reheat
- Dice and store toppings in airtight containers so you can assemble quickly
Recipe & Instructions
Step 1: Roast the Sweet Potatoes
Preheat the oven to 400°F. Wash and dry 4 medium sweet potatoes. Pierce each one with a fork a few times, rub with 1 tablespoon olive oil, and place them on a baking sheet. Roast for 35–40 minutes, or until fork-tender.
Step 2: Cook the Taco Meat
While the potatoes roast, heat a skillet over medium heat. Add 1 pound ground beef and cook until browned, breaking it up with a spoon. Add 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to coat and cook for 2–3 more minutes.
Step 3: Slice and Fluff the Potatoes
Let the roasted sweet potatoes cool slightly. Slice each one open lengthwise. Use a fork to fluff the insides, making space for the filling.
Step 4: Stuff with Taco Meat
Spoon the taco-seasoned ground beef evenly into the sweet potato halves, packing it into the centers.
Step 5: Add Cheese and Melt
Sprinkle 1 cup shredded cheddar cheese over the stuffed sweet potatoes. Return the baking sheet to the oven for 5 minutes, or until the cheese is melted and gooey.
Step 6: Finish with Toppings
Remove from the oven and top with ½ cup diced tomatoes, 1 diced avocado, and 2 tablespoons chopped cilantro.
Leftovers and Storage
- Store leftovers in an airtight container for up to 3 days
- Reheat in the oven or microwave
- Keep fresh toppings separate and add after reheating
- You can freeze the taco meat but not the whole stuffed sweet potato
Conclusion
Taco Stuffed Sweet Potatoes are a simple, cozy twist on taco night that never gets old. Once you try them, they’ll probably make their way into your weekly rotation. Try them out and leave a comment with your favorite toppings or any questions!